Yoghurt coagulums were prepared from buffaloe's milk standardized to 3% fat and heated to 70, 80 and 90°C. The yoghurt samples were stored at 4 and 12°C for 2,4 and 6 days. Syneresis was measured throughout 60 min. with interval periods of 10 min. Data of whey drainage from yoghurt coagulums were evaluated using Arrhenius equation to determine the activation energy (Ea), velocity constant of process (k), temperature coefficient (Q10), decimal reduction time (Du) and lethal thermal coefficient (Z). Results revealed a great variations according to the heat treatments of yoghurt milk and the storage temperatures.